Ingredients

The following ingredients have 4 Servings
  • 1 cup strawberries- chopped
  • 2 tablespoons granulated sugar
  • ¼ cup water
  • 1 ½ teaspoons vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 cup butter- softened and cut into 1 tablespoon pieces
  • 1 cup sour cream
  • 3 eggs
  • 1 cup strawberry puree- cooled
  • multiple drops pink food coloring to get the color you'd like- optional
  • 1 3 oz box of strawberry jello
  • 2 packages cream cheese- softened
  • ½ cup granulated sugar
  • 2 tablespoons flour
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ¼ cup heavy cream
  • 2 sticks butter- softened
  • 1 package cream cheese- softened
  • 2 teaspoon vanilla extract
  • 3 Tablespoons heavy whipping cream
  • 3-4 cups powdered sugar
  • Crunch topping:
  • 24 golden Oreos- coarsely crushed
  • ¼ cup whipped topping- thawed
  • 3 Tablespoons strawberry gelatin powder
  • :

Instruction

  • Preheat your oven to 350 degrees and prepare an 8” springform pan by adding a piece of parchment paper to the bottom and spraying the sides with non-stick spray and set aside.
  • To prepare the cheesecake layer, add the softened cream cheese to the bowl of a stand mixer equipped with a paddle attachment. Cream for 5-6 minutes or until light and fluffy. Scrape the sides and bottom of the bowl.
  • With the mixer on low speed, slowly add the sugar and flour. Once the sugar is combined, increase to medium speed, and mix for an additional 2-3 minutes.
  • Reduce the mixer to low speed and add the eggs one at a time until fully incorporated. Scrape the sides of the bowl and add the vanilla extract. Mix an additional 1-2 minutes.
  • Last add the whipping cream and start the mixer on low speed and slowly increase. Mix on high speed for 2-3 minutes.
  • Pour the prepared batter into the prepared pan and gently tap to release any air bubbles.
  • Bake at 350 for 10 minutes then, without opening the oven door, reduce the heat to 200 and bake for an additional 55-60 minutes until the center slightly jiggles and the edges are set.
  • Turn off the oven and allow the cheesecake to cool for 15 minutes before removing.
  • Allow to cool on a wire rack until completely cooled and place in the refrigerator for at least 2 hours to overnight.